Summary

Ingredients

• 1 stick celery
• 150 g celeriac
• 2 medium carrot (s)
• 1 small leek stick (s)
• 1 small onion (s)
• 80 g pearl barley
• 200 g chickpeas
• 8 prunes
• 1 tablespoon olive oil
• 1 pinch cinnamon powder
• 1 pinch cumin
• 600 ml vegetable stock
• 2 tablespoon, heaped parsley
• salt and pepper

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Instructions

1. Put the pearl barley on a sieve, rinse, bring to the boil with 160 ml of the vegetable stock and cook according to the instructions on the package. This can vary depending on the size of the pearl barley. I like to take the larger pearl barley.
2. Clean the vegetables, cut the carrots diagonally into slices, dice the celeriac, finely dice the celery, cut the leek into rings, finely dice the onion.
3. Heat the olive oil in a saucepan, sauté the vegetables for 4 - 5 minutes, then sprinkle with the cinnamon and cumin, fill up with the rest of the vegetable stock and bring to the boil. Drain and add the chickpeas. Simmer for about 10 minutes, then add the cooked pearl barley.
4. Cut the prunes into small pieces and add, bring to the boil again. Season the stew with salt and pepper. Finally stir in the chopped parsley. Serve immediately.
5. Tip:
6. I no longer use canned chickpeas. Chickpeas are very easy to cook in advance and then freeze. To do this, soak the chickpeas in plenty of cold water for about 12 hours, then drain and cover with water again, bring to the boil and cook for about 1 hour over low heat. Drain well on a sieve, then transfer to a freezer bag and freeze. They can be removed as required.